Traditional" miso and pork Chashu ramen 🍜

EGG: cook the egg for 6 and a half minutes. Take it out and put it in ice water to stop the cooking. This way the yolk remains at the right point. Remove the shell and put the peeled egg in an airtight bag with soy sauce and water until it is well covered and macerate for 4 to 12 hours in the refrigerator.

PORK: pork belly is used to make Chashu pork. I remove the skin and some fat but you can leave it, make a roll with the meat and prick it with a toothpick to keep its shape. Put it in a container with soy sauce, garlic and water and cook it at low temperature for 4 hours in a slow cooker or in the oven at 135 degrees. It would look like this

NOODLES: boil the noodles as indicated on the package and set aside.

BROTH: I use my homemade chicken broth, you can look it up in my other recipes. If you want something faster, boil chicken broth already prepared until boiling.

SOFRITO: in a wok put a teaspoon of EVOO and sauté a finely chopped garlic with sesame seeds. When it is golden brown, add 1/4 finely grated onion, 1/2 carrot in very thin strips, 3 shitake mushrooms in slices and sauté. Add 2 teaspoons of white miso and finally a little of the soy broth we used to prepare the Chashu pork, reduce heat to low and set aside.

RAMEN: to assemble the Ramen put the noodles at the bottom of a bowl, then add the broth and on top of the stir-fry. Finally remove the egg from the refrigerator and cut in half.

Just enjoy!!! **The sauce in which the pork is cooked can be saved and frozen to be used at other times in the sofrito. **I recommend starting with the egg and the meat (it takes the longest) and then continue with the sofrito and at the same time boil the noodles and heat the broth.